Description
Dreamy Tropical Pistachio Bliss Cake is a moist and fluffy cake that combines the tropical flavors of pineapple and coconut with the nutty richness of pistachio. Made from a simple cake mix enhanced with pistachio pudding and coconut extract, it’s topped with a creamy pistachio-flavored whipped frosting and garnished with chopped pistachios and tropical toppings, perfect for a refreshing dessert any time of the year.
Ingredients
Scale
For the Cake:
- 1 box white or yellow cake mix
- 1 (3.4 oz) box instant pistachio pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup crushed pineapple (with juice)
- 1/2 cup milk
- 1 teaspoon coconut extract
For the Frosting:
- 1 (8 oz) tub whipped topping (like Cool Whip)
- 1 (3.4 oz) box instant pistachio pudding mix
- 1/2 cup crushed pineapple (drained)
- 1/2 teaspoon coconut extract
Optional Toppings:
- Chopped pistachios
- Shredded coconut
- Pineapple slices
- Maraschino cherries
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan to prevent sticking.
- Mix the Cake Batter: In a large bowl, combine the cake mix, instant pistachio pudding mix, eggs, vegetable oil, crushed pineapple with juice, milk, and coconut extract. Beat on medium speed for 2 minutes until the mixture is well combined and slightly fluffy.
- Bake the Cake: Pour the batter into the prepared pan and smooth out the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
- Make the Frosting: In a separate bowl, gently fold the pistachio pudding mix and drained crushed pineapple into the whipped topping. Stir in the coconut extract until the frosting is creamy and smooth.
- Frost the Cake: Once cooled, spread the frosting evenly over the top of the cake.
- Garnish and Chill: Decorate with optional toppings such as chopped pistachios, shredded coconut, pineapple slices, or maraschino cherries. Chill the cake in the refrigerator for at least 1 hour before serving to enhance texture and flavor.
Notes
- This cake tastes even better the next day after chilling, allowing the flavors to meld.
- You can substitute almond extract for coconut extract if preferred for a different flavor profile.
- For a layered cake, divide the batter between two 9-inch round pans and frost between the layers for an elegant presentation.
